The Taste Of Fall Difficulty: ★★★★★ Required Patience: ★★★★★
This is a cornbread with the taste of Texas. Just reading the ingredient list will have you throwing your 10 gallon hat in the air and bellowing a "yee haw!" for all to hear. 🤠 I created this version of Hondo Corn Casserole by merging two of my favorite corn casserole recipes into one to create the best of both worlds. I unveiled it for Thanksgiving 2024 and it was a hit. I hope you enjoy this Home Style Austin favorite!
Time To Prepare:
About 90 minutes (all in)
Foodie Tip:
I prefer my cornbread on the tender and moist side so I'll start testing it at about 50 minutes into baking to ensure it's baked to perfection. I know it's done when an inserted knife in the center of the pan comes out clean.
Ingredients:
15 Ounce Can | Cream Style Corn
15 Ounce Can | Whole Kernel Corn 2 | Eggs
⅔ Cup | Sour Cream 1 Cup (2 Sticks) | Butter, Melted Small 4.5 Ounce Can | Chopped Green Chiles 1-1 ½ Cups | Cheddar Cheese, Grated
½ Cup | Green Onions, Chopped
2 Boxes (8.5 Ounces Each) | Jiffy Brand Corn Muffin Mix
To Taste | Kosher Salt and Fresh Cracked Black Pepper To Serve | More Cheese and Chopped Green Onions (Optional)
What To Do:
1. Preheat your oven to 350°F.
2. Combine the wet ingredients (the two corns, eggs, sour cream, butter, and chilis) and then the cheese and green onions in a medium-sized bowl.
3. Add/combine the cornbread mixes and salt/pepper. 4. Pour the cornbread batter into a greased 9" x 13" casserole dish and bake at 350°F for 60-70 minutes, or until done all the way through. Just before removing from the oven, you can top it with more cheese and chopped green onions to garnish.
This is great as a pick-me-up snack or side and pairs well with your favorite bowl of chili.
Joe Paul Reider
Home Style Austin Founder Austin Realtor® Keller Williams Realty
Email: JoePaul@KW.com Mobile: 512-222-3302 Web: JoePaulReider.KW.com
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